Springtime Potato Salad

Ingredients for ramp, hazelnut, pecorino pesto:

• ¾ cup Lucini Premium Select extra virgin olive oil
• 2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced (If you can’t find ramps, you can substitute with baby leeks or spring onions.)
• ½ cup chopped hazelnuts
• ½ cup grated pecorino
• 10 large basil leaves
• ½ cup finely grated Parmesan, plus more for serving
• sea salt and black pepper

Ingredients for Salad:

• 4 lbs fingering or small potatoes
• 1 tbsp asparagus, woody ends removed
• handful of salad leaves such as arugula or baby spinach

Directions

1. Heat skillet, add a splash of extra virgin olive oil and add the ramp bulbs. Season with salt and cook until tender, about 3-4 minutes. When the bulbs are almost cooked, add the ramp greens and saute until wilted, about 10-15 seconds. Remove immediately from heat and coarsely chop.
2. Puree ramp greens, bulbs, 1/2 cup chopped toasted hazelnuts, and with about 2/3 cup of extra virgin olive oil until paste-like. Add ½ cup grated pecorino, blitz again until smooth. If too thick add another splash of oil. Season with sea salt and black pepper.
3. Slice asparagus into 2-inch pieces. In the same skillet as earlier, add a drizzle of oil and add the asparagus. Season with sea salt and cook for 1-2 minutes, until crisp-tender. Remove from heat immediately to prevent overcooking.
4. Cook about potatoes in salted water until just tender. Drain and then halve. While the potatoes are still warm, dollop over the ramp pesto and toss to coat well. Add the sautéed asparagus, along with a handful of salad leaves. Season again, drizzle with extra virgin olive oil and serve!